Tomato, Potato and Mozzarella Bake
Tomato, Potato and Mozzarella Bake is a gluten free and lacto ovo vegetarian main course. For $1.6 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. One serving contains 449 calories, 18g of protein, and 28g of fat. This recipe serves 4. 113 people have tried and liked this recipe. Head to the store and pick up extra virgin olive oil, romano cheese, kosher salt, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 40 minutes. It is brought to you by Lifes Ambrosia. With a spoonacular score of 84%, this dish is awesome. Try Tomato Mozzarella Bake, Mozzarella, Tomato And Gnocchi Bake, and Beef & Mozzarella Bake for similar recipes.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 30 minutes
Ingredients:
extra virgin olive oil for drizzling
2 cloves garlic, minced
kosher salt and pepper to taste
8 ounces mozzarella, sliced 1/4 inch thick
2 tablespoons grated Romano cheese
3 russet potatoes, sliced 1/4 inch
3 tomatoes, sliced 1/4 inch thick
8 cups water
Equipment:
casserole dish
oven
Cooking instruction summary:
Preheat oven to 350 degrees.Bring water to boil, add potatoes and parboil for 5 minutes. Strain. (Note: you want these to be a little underdone so that they wont get too mushy when you bake them in the oven).In a large casserole dish, layer potato, tomato, mozzarella. While you will only have one layer, you'll want to overlap these so that the mozzarella melts over the potato and tomato. Sprinkle with Romano cheese, garlic, salt and pepper. Drizzle lightly with extra virgin olive oil.Bake 20-25 minutes. Cheese will be melted and slightly golden. Serve hot.
Step by step:
1. Preheat oven to 350 degrees.Bring water to boil, add potatoes and parboil for 5 minutes. Strain. (Note: you want these to be a little underdone so that they wont get too mushy when you bake them in the oven).In a large casserole dish, layer potato, tomato, mozzarella. While you will only have one layer, you'll want to overlap these so that the mozzarella melts over the potato and tomato. Sprinkle with Romano cheese, garlic, salt and pepper.
2. Drizzle lightly with extra virgin olive oil.
3. Bake 20-25 minutes. Cheese will be melted and slightly golden.
4. Serve hot.
Nutrition Information:
covered percent of daily need
